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Strawberry Strudel Tart
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The most persuasive arguments for seasonal and local produce is that it’s at the pinnacle of freshness and arrives on your plate from the farm sooner. But what if you live in a country where the phrase “Winter is coming” really means something? That’s when you mine for gold in the frozen-food section. Don’t give frozen strawberries the cold shoulder: Flash-frozen at peak ripeness, they keep much longer than fresh strawberries and are often cheaper (in June, fresh local strawberries sell for as much as $3.99 for 340 g; out of season you can purchase 600 g frozen for the same price). They also bake beautifully, as this homemade nod to toaster strudel proves. Other frozen fruits we’re fond of? Blueberries, peaches and raspberries.
Ingredients
- 4 1/2 cups sliced strawberries (frozen, thawed)
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 1 3/4 cups unbleached all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup unsalted butter (cold, cubed)
- 6 Tbsp. milk
- 1 Tbsp. white vinegar
- milk (for brushing)
- sugar (for dusting)
- 1/2 cup icing sugar
- 2 tsp. water
Directions
NutritionView More
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Calories370Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol40mg13% |
Sodium110mg5% |
Potassium190mg5% |
Protein4g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber3g12% |
Sugars31g |
Vitamin A10% |
Vitamin C90% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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